A Tart for Winter-Weary Cooks

A Tart for Winter-Weary Cooks


1 box Pepperidge Farm Puff Pastry Sheets, defrosted

1 box each of raspberries, blackberries, blueberries, and strawberries

Jell-O vanilla instant pudding mix

1/4 cup heavy whipping cream

1 8 oz carton mascarpone

1/4 to 1/2 cup powdered sugar (I used 1/2 cup, because I like a sweeter mascarpone)

Powdered sugar for dusting (few tablespoons)

1 t. vanilla extract

1 egg (for egg wash)

few drops of fresh lemon juice

fresh mint


Preheat oven according to instructions on the puff pastry box. (I put my oven on 380).

Roll out each square of puff pastry dough. Place first square on a greased baking pan. Place second sheet on top of the first. Beat the egg. Brush pastry edges with the egg wash.

Bake 15 minutes or until pastry is brown. Remove from oven and cool.

The pastry will be unbelievably poofy, but it will deflate later on. Trust.

Meanwhile, make the pudding according to instructions on the box. Chill.

Mix the mascarpone, sugar, vanilla, lemon juice, and cream. I used a wire whisk.

Spread the mascarpone mixture onto the top layer of the cooled pastry, deflating the poofiness somewhat. Spread the pudding over the mascarpone. Arrange berries on top of the pudding and sprinkle the whole thing with powdered sugar. Serve with a dollop of whipped cream. Garnish with sweet-smelling mint.

Serves: 8 (if they have normal appetites). Otherwise, it's half for you and half for me.